Fried crucian carp(xiang jian ji yu )

Fried crucian carp

Introduction:

"Today's crucian carp is delicious and delicious. It's appreciated by the whole family. Even the baby who doesn't like to eat fish usually has to eat it today. Let's take a look at the specific methods..."

Production steps:

Step 1: prepare raw materials

Step 2: clean the crucian carp and remove the tendons

Step 3: cut the crucian carp on both sides

Step 4: slice ginger and garlic, cut scallion into sections

Step 5: evenly spread a little cooking wine on the crucian carp, then evenly spread salt, add onion, ginger and garlic and marinate for about 15 minutes

Step 6: cut pickled peppers into small circles and shallots into scallions

Step 7: half a bowl of water, add proper amount of soy sauce, rice vinegar, steamed fish, soy sauce, starch, chopped pickled ginger to make juice

Step 8: add the right amount of oil and heat it to 70% heat. Add the red Hangzhou pepper and Chinese prickly ash cut into sections and saute until fragrant

Step 9: add the crucian carp and fry until it is cooked

Step 10: turn over and fry again

Step 11: pour in the juice

Step 12: Sprinkle with pickled peppers and cook until the soup is thick. Turn off the heat

Step 13: out of the pot, sprinkle with scallions on the table

Materials required:

Crucian carp: one

Oil: right amount

Rice vinegar: a little

Cooking wine: a little

Garlic cloves: three cloves

Shallot: one

Red Hangzhou pepper: one

Chinese prickly ash: 30

Salt: right amount

Soy sauce: moderate

Steamed fish soy sauce: right amount

Ginger: one piece

Shallot: a period

Pickled ginger: one piece

Pickled peppers: Three

Starch: a little

Note: first, the crucian carp should carefully clean up the internal organs, wash off the black film and remove the tendons, so as to reduce the fishy smell; second, when frying the crucian carp, gently shake the pot to make the crucian carp fry evenly; third, add only a little starch in the sauce; fourth, when pickling the fish, wipe the salt evenly, wipe the salt in the incision, and wipe a little salt in the belly to make it fully tasty; fifth, pickle the scallion Try to squeeze out the juice of ginger and garlic and apply it on the fish.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang Jian Ji Yu